Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Olga Lucía Torres-Vargas"'
Autor:
Carolina Agudelo-Zamudio, Javier Esteban Argoty-Ortegón, Olga Lucía Torres-Vargas, Leonardo Alonso-Gómez
Publikováno v:
TecnoLógicas, Vol 26, Iss 58, Pp e2802-e2802 (2023)
Las propiedades funcionales del almidón nativo tienen limitantes en sus propiedades tecnológicas. El almidón, al ser modificado, puede corregir estos problemas y, por lo tanto, mejorar sus propiedades para uso agroindustrial. El objetivo del prese
Externí odkaz:
https://doaj.org/article/362164555c064a40984375d0bf5f6f7b
Publikováno v:
Journal of Materials Research and Technology, Vol 13, Iss , Pp 2239-2250 (2021)
Currently, growing interest exists in the development of packaging materials of natural origin for food applications. This study, conducted the extraction of pigments from natural sources (anthocyanin and betanin) from the exocarp of the black eggpla
Externí odkaz:
https://doaj.org/article/5fa6841ef0f6411aac0b04b412284eea
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 220-227 (2021)
This study focused on obtaining an optimal spaghetti-type paste from quinoa flour (60–75%), cassava starch (1.5–5.0%) and water (25–40%) as variable factors and as a fixed egg-white factor (9%). In order to obtain a paste with the highest perce
Externí odkaz:
https://doaj.org/article/1da4b4fecb2e4eb88a47e940837892b2
Publikováno v:
Acta Agronómica, Vol 67, Iss 2, Pp 215-222 (2018)
Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the ph
Externí odkaz:
https://doaj.org/article/21ad663a958448fbb0e03d6541c6c61c
Autor:
Kelly Johana Figueroa-López, Olga Lucía Torres Vargas, John Jairo Prías-Barragán, Hernando Ariza-Calderón
Publikováno v:
Acta Agronómica, Vol 64, Iss 1, Pp 54-60 (2015)
En el trabajo se determinaron las características ópticas y estructurales de nanopartículas de polvo de ajo (Allium sativum L.), obtenidas por reducción y selección de tamaño, para comparación con muestras de polvo de ajo comercial. El tamaño
Externí odkaz:
https://doaj.org/article/3727fb7972364853adac80527c0b93ea
Publikováno v:
Journal of Materials Research and Technology, Vol 13, Iss, Pp 2239-2250 (2021)
Currently, growing interest exists in the development of packaging materials of natural origin for food applications. This study, conducted the extraction of pigments from natural sources (anthocyanin and betanin) from the exocarp of the black eggpla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6fc681b61489f1daf43b8828e04964b
http://www.sciencedirect.com/science/article/pii/S2238785421005330
http://www.sciencedirect.com/science/article/pii/S2238785421005330
Publikováno v:
Molecules, Vol 23, Iss 1, p 212 (2018)
This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper nigrum) oleoresins containing a
Externí odkaz:
https://doaj.org/article/e7d37f4bc51848f8bddbab83a0cda362
Publikováno v:
Advance Journal of Food Science and Technology. 16:273-279
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0be2801f4be63eb1bd29c61f2775c718
https://doi.org/10.19026/ajfst.16.5967
https://doi.org/10.19026/ajfst.16.5967
Publikováno v:
Advance Journal of Food Science and Technology. 16:280-286
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a550b25434422a7a2800afb19713c739
https://doi.org/10.19026/ajfst.16.5968
https://doi.org/10.19026/ajfst.16.5968
Publikováno v:
Food Packaging and Shelf Life. 17:50-56
This work determined the chemical composition and minimum inhibitory concentration (MIC) of nutmeg oleoresins (Myristica fragrans), clove (Syzygium aromaticum), and black pepper (Piper nigrum) as antimicrobial agents against strains of Staphylococcus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02f6a7fb0c294600e7604d02540a4346
https://doi.org/10.1016/j.fpsl.2018.05.005
https://doi.org/10.1016/j.fpsl.2018.05.005